| 1 | Soak barley in water overnight. |
| 2 | Saute gfarlic, onion and celery in butter until tender. |
| 3 | Drain barley and add to vegetables. |
| 4 | Saute 10 minutes longer until barley becomes thick. |
| 5 | Add chicken broth and mushrooms and simmer, covered, until barley is tender (about 1 hour). |
| 6 | Season to taste with salt and pepper. |
| 7 | Makes 9 cups. |
